|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||17714|
|Posts / Week:||110.3|
|Archived Since:||September 26, 2011|
The wd~50 chef is writing a cookbook to be published by Anthony Boudain's Ecco imprint. After 11 years at the helm of his groundbreaking New York restaurant wd~50, chef Wylie Dufresne is writing a cookbook. The cookbook will be published by Anthony Bourdain's line of books for Ecco, the publisher confirms. Show More Summary
The chain swears the burgers are not made of pink slime. McDonald's is launching a new campaign called "Our Food. Your Questions" in a feeble attempt to convince people that they do indeed serve actual food. According to Burger Business,...Show More Summary
It's hosted, unsurprisingly, by a dishwashing detergent brand. Hate cooking but don't mind doing the dishes? Consider attending the hottest new pop-up in Paris. According to the AFP, French dishwashing liquid brand Mir will open a pop-up restaurant in Paris from October 16 to 18 called Mir Restaurant. Show More Summary
Let Roy Choi take you on a tour of LA, and meet some of the biggest players in music, art, and film.
For her, a quality restaurant matters more. Michelin's Chief Marketing Officer Claire Dorland-Clauzel isn't all that concerned with the number of stars the fine-dining lovers' guide doles out. She reveals in an interview with AdweekShow More Summary
It's the coffee that tastes like a candle smells.
Is this a tale of bad boy gone good? Here's some news about shouty chef Gordon Ramsay that doesn't involve the closure of one of his restaurants: The restaurateur and his wife Tana have launched a charitable organization called the Gordon...Show More Summary
Parts Unknown airs on Sunday nights on CNN.
Seattle-based pastry chef Rachael Coyle launches a Kickstarter for a brick-and-mortar location. Las Vegas — Food Network person and over-enunciator Giada De Laurentiis' Las Vegas restaurant Giada will start serving breakfast Monday.Show More Summary
The fries make it into orbit too, before coming back down to earth.
The robot will soon be found in NBA stadiums and beyond. Bartenders of the world, you may soon have no job thanks to a robotic bartender named Monsieur. TechCrunch writes that the team behind the bot has now raised $2 million in seed funding. Show More Summary
The six saddest lines from her recent write-up. Former Gourmet magazine Editor in Chief/novelist Ruth Reichl has avoided critiques of restaurants since her days as the restaurant critic for the New York Times. Typically, her blog posts are glowing notes about chefs and restaurants that she loves. Show More Summary
So are Merlot, Pinot, and Malbec. Dog owners in San Francisco enjoy naming their dogs after booze. According to a new infographic from dog-sitting website Rover.com, residents are (predictably) fans of tech names for their canine companions. Show More Summary
The restaurant recently moved to the renovated NH Collection Eurobuilding hotel.
Mezzo debuted last month as the most tailored of the restaurants in the Sienna Mercato trifecta. The fine-tuned service is courtesy of general manager Chris Clark, the former head of the house at New York’s wd~50. Order a glass of Soave and house-cured charcuterie then grab a seat for a session of people-watching. [Photo]
An impressive video from ChefSteps, with step-by-step instructions for how to build your own wall of fire. Here's a wall of fire made of 30 steel drums, welded together. After these guys built it, they used it as a vertical grill. Not the most energy efficient contraption, but the gifs are super neat.
Independent Brewing Co. is the go-to bar in Squirrel Hill from Peter Kurzweg and his brother Matt, both lawyers as well as passionate home brewers. It features exclusively Western Pennsylvania brews from heavy hitters such as East End and super-small brewers making a name for themselves through wild fermentation or small batches and bold, unusual flavor combinations. [Photo]
The beer garden on the top floor Sienna Mercato remains open year-round, with 32 craft brews on tap and a snacky menu of duck confit garlic fries or pork rinds with chili and lime. With the cooler temperatures, now is the time to enjoy the place without the crowds. Heat lamps and a retractable roof keep things cozy without sacrificing the fabulous view. [Photo]
Nearly a year after opening, executive chef Brian Pekarcik and chef de cuisine Curtis Gamble have hit their stride. From smoked brisket and crispy pig face to elegant heirloom salads, rustic ingredients meets Asian accents and refined technique on the lunch and dinner menu. [Photo]
A straightforward menu of sandwiches and casual fare appeal to the faculty and students on Point Park University campus, where this restaurant opened last month. Yet a warm staff, the farmhouse-inspired dining room and an inviting bar also pull in an after-work crowd for the handful of beers, ciders, and wines on tap. [Photo]